Ragi, also known as finger millet, is a nutrient-rich grain that's been a part of traditional Indian diets for centuries. Packed with calcium, iron, and fibre, it’s great for bone health and digestion. While many people enjoy ragi in porridge or dosa form, instant ragi idli is another delicious way to include this grain in your meals. The best part about instant ragi idli is that you don't need to wait for hours to ferment the batter. With just a few ingredients and the right method, you can prepare it quickly and easily. These idlis are soft, slightly nutty in flavour, and pair well with coconut chutney or sambar. In this article, you’ll find useful kitchen tips to get the batter right, improve the texture and taste, and steam the idlis perfectly. If you're looking to eat healthier without giving up comfort food, this recipe guide is worth trying.
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Batter Basics
To make soft and fluffy ragi idlis, start by mixing ragi flour with semolina (sooji) in equal amounts. This blend gives the idlis structure and helps them hold shape while staying light. Use fresh curd while mixing the batter; it acts as a natural leavening agent and adds a slight tanginess. Once you mix ragi, sooji, and curd, add water gradually until the batter reaches a thick, pourable consistency, neither too runny nor too dry. Let the batter rest for 10- 15 minutes. Resting time allows the semolina to absorb moisture and soften. Avoid overmixing, as it may make the idlis dense. A pinch of salt and a few drops of lemon juice can also brighten the flavour slightly. Always prepare the batter fresh when making instant idlis for the best results.
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Also Read: Tips And Tricks To Prepare Instant Dosa Recipe
Flavour And Fermentation
Though these idlis don’t need long fermentation, adding the right ingredients can enhance both flavour and texture. Grated carrots, chopped coriander, and finely chopped green chilies add a fresh and colourful twist. You can also add a tempering of mustard seeds, curry leaves, and ginger for extra aroma. To make the idlis rise well, add fruit salt (Eno) or baking soda just before steaming. Stir it in gently and quickly once added. You’ll see bubbles forming in the batter; this is what makes the idlis light. Don’t prepare the batter too far in advance after adding Eno or soda, as the leavening effect fades. Timing is key; mix, pour, and steam right away to trap the air bubbles for a soft and spongy texture.
Image Credits: Wikimedia Commons
Steaming Success
Getting the steaming process right is as important as making the batter. First, grease your idli moulds with oil to prevent sticking. Pour the batter into the moulds only up to three-fourths full, giving it space to rise. Place the moulds in a preheated steamer or idli cooker. Steam on medium flame for about 10 to 12 minutes. Don’t over-steam, or the idlis may turn rubbery. To check if they’re done, insert a toothpick; if it comes out clean, they’re ready. Once done, turn off the flame and let them rest for a couple of minutes. This resting time makes it easier to remove the idlis without breaking them. Serve hot with coconut chutney, tomato chutney, or even a bowl of sambar. They’re healthy, warm, and filling.